Thai Red Curry Chicken

Ingredients

• 1 Cauliflower Head
• 1 Red Bell Pepper
• 2 Garlic Cloves
• 4 oz Frozen Peas
• 3 oz Frozen Pineapple
• 2 Boneless Skinless Chicken Breasts
• 1 Resealable Gallon-Size Plastic
• Bag
• 1 tsp. Chopped Ginger
• 5 ⅝ fl. oz. Coconut Milk
• 2 Tbsp. Red Curry Paste
• Olive Oil
• Salt Pepper
• into bite-sized florets. Stem, seed, and slice red bell
• pepper into ¼” strips. Mince garlic. Rinse peas and
• pineapple under warm water if still frozen. No need
• to keep peas and pineapple separate. Rinse chicken

Instructions

1. 1

   Cook Within: For fork-only eating, cut cooked chicken breasts into large chunks and stir into finished curry. Curry paste gets its color mostly from ground chiles. Ginger, garlic, lemongrass, and kaffir lime give it its appealing aroma.

2. 2

   Prepare the Ingredients: Remove leaves from cauliflower head, core, and cut into bite-sized florets. Stem, seed, and slice red bell pepper into ¼” strips. Mince garlic. Rinse peas and pineapple under warm water if still frozen. No need to keep peas and pineapple separate. Rinse chicken breast, pat dry, and season both sides with ½ tsp. salt and ¼ tsp. pepper.

3. 3

   Heat 2 tsp. olive oil in a medium pan over medi-: um-high heat. Place chicken breasts in hot pan and cook 5-6 minutes per side until golden brown and chicken reaches a minimum internal temperature of 165 degrees. Transfer to a plate and rest 5 minutes. Reserve pan for making sauce in next step; no need

4. 4

   Make the Cauliflower Rice: Place cauliflower in resealable bag and remove as much air as possible, leaving open a 1” gap for air to escape. Pound with a heavy pan or mallet until it resembles coarse grains, a little larger than rice. Don’t worry if some stem pieces remain larger.

5. 5

   Make the Sauce: Heat 2 tsp. olive oil in pan used to cook chicken over medium-high heat. Add garlic and ginger to hot pan and cook 30 seconds, while stirring, until fragrant.

6. 6

   Add red bell pepper strips and cook 1-2 minutes,: while stirring, until slightly softened. Add coconut milk and half the curry paste to pan and bring to a simmer. Simmer 2-3 minutes until sauce thickens slightly. Stir in peas and pineapple and cook 1 minute until warmed through. Taste, and add remaining curry paste if desired.

7. 7

   Cook the Cauliflower Rice: Place cauliflower rice in small pot with ¼ cup water over medium-low heat. Cook, stirring often, until tender and water has evaporated, 15 minutes. Season with ¼ tsp. salt and remove from burner. Cover and set aside. While rice cooks, sear chicken.

8. 8

   Plate the Dish: Place a serving of cauliflower rice on a plate. Add sauce and veggies to plate, and serve cooked chicken on top of sauce. recipe–it has bigger grains and is easier to pinch than table salt, allowing more control over flavor. If using regular table salt, reduce measured amounts can add substantial heat to a dish. Add half to sauce initially, and add more to taste. the recipe before you start–we promise it will be time

9. 9

   Remove leaves from cauliflower head, core, and cut